Gothsu is a south indian gravy, like sambar for Pongal or Idli. For this we use split green gram/siruparuppu. I never knew until I got married to a Chennaiate. Many dishes are different from Karnataka.Tamilnadu dishes are prepared and enjoyed with combinations. I have prepared many times and today posting it.
Kathirikai/Brinjal - 2nos(Medium size chopped)
Tamarind water - 1 cup
Paasiparuppu/Split green gram - 1/2 cup(cooked and mashed)
Sambar Powder - 2 tspns
Ginger - 1tblspn
Curry leaves/Coriander - 1 tblspn
Turmeric - 1/4 tspn
Jaggery - a small piece(optional)
Oil - 1 tspn
Mustard - 1/4 tspn
Hing - 1/4 tspn
Heat a kadai, add oil, mustard,wait till it pops out.
Add hing and saute for a minute.
Add ginger and curry leaves and saute for 5 mins.
Add brinjal, salt and cook till soft.
Add tamarind water, turmeric and boil
Add sambar powder and mix.
After one boil add mashed dal with water.
Check on salt.
Add jaggery and let it boil once.
Off the stove add chopped coriander leaves.
Serve hot with Ven Pongal / Idli / Dosas.
I have served with Venpongal for Sunday morning Breakfast which was truly delicious.